Best Firecracker Coleslaw Recipe Cdkitchencom Recipes

Sunny's Fire Cracker Cole Slaw image

Provided by Sunny Anderson

Time 1h30m

Yield 15 to 18 servings

Number Of Ingredients 13

2 cups mayonnaise
1 cup sour cream
1/4 cup apple cider vinegar
1 tablespoon adobo sauce, plus more as needed
1 chipotle pepper in adobo sauce, finely chopped
2 cups carrots, shredded
1/2 cup dried cranberries
1/2 cup golden raisins
2 Granny Smith apples, cored and shredded
2 Bosc pears, cored and shredded
1 head red cabbage, shredded or sliced thin
1 head Savoy cabbage, shredded or sliced thin
Salt and freshly ground black pepper

Steps:

In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, adobo sauce and chipotle pepper. Taste, season with salt and pepper and, if needed, add a bit more adobo sauce to make it spicy to your taste. Add the carrots, dried cranberries, raisins, apples, pears and cabbages and then toss to combine. Taste and season with a pinch of salt and a grind or 2 of pepper. Cover and refrigerate at least 1 hour before serving.

Firecracker Coleslaw image

Provided by Shannon Smith

Categories Vegetables

Time 20m

Number Of Ingredients 14

1 1/2 tsp salt
1 clove garlic, minced
1/2 c cider vinegar
1/3 c sugar
2 Tbsp dijon mustard
2 Tbsp vegetable oil
2 Tbsp juice from jar jalepenos
1-2 tsp your favorite hot sauce
1/2 tsp black pepper
1/2 tsp celery seed
1 bag store bought slaw mix
1 green pepper, chopped
1 red pepper, chopped
2-3 jalepeno peppers, seeded & diced

Steps:

1. Whisk first 10 ingredients for the dressing. Mix chopped peppers into slaw mix, add dressing and refriegerate for at least 30 minutes before serving.

Firecracker Coleslaw image

Provided by lynnski LA

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 head red cabbage, shredded
1 red bell pepper, cut in thin strips
1 small red onion, cut in thin strips
1 carrot, grated using the large hole of a grater
5 green onions, cut in one inch lengths
1 tablespoon chopped Italian parsley
1 teaspoon thyme
3/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1 teaspoon dried ginger